Filipino Adobo Quinoa Bowl

This is my hommage to the “unofficial” national dish in the Philippines, the adobo, my shameless interpretation of a Filipino all-time favorite. For the uninitiated, it is either pork or chicken stewed in a marinade of vinegar and soy sauce — a definition I deduced from years of familiarity – served at home more often than any other meal. There are tons of versions just as much as there is to cook an egg.

From my end, I start by searing and braising the meat for at least half an hour until it becomes tender. I also like it flavorful but not too saucy, just perfect for the one bowl meal I’m going for. Primarily pairing it with the super healthy grain, quinoa (not rice – for a change – if you’re counting calories). And when it’s cooked, some garlic flakes and boiled egg go on top. An interesting fact about this dish is that its leftovers upon reheating is known to be even tastier than the first time you cooked it; simply because, after a day or two it has soaked the flavor and the difference is quite appealing to the palate.

I hope you too get to enjoy this dish as much as I do. And at the end of the day, it’s a recipe that I miss, reminiscent of a lot of good times and meals shared with my family and millions of Filipinos who have turned this simple recipe into a national culinary institution.

Start by making the garlic flakes. In a dutch oven or heavy-bottomed pot, pour about a tablespoon spoon of oil and under low-medium heat, brown the garlic slices. Set aside for garnish.

Turn up heat to medium-high and in batches, brown the meat on both sides, making sure not to crowd the meat in the pot so they brown and not steam. Turn down heat to medium, bring all the browned meat pieces back into the pan, pour in vinegar, soy sauce and water. Add garlic, shallots, cracked peppercorns and bay leaves. Mix altogether and let it cook covered for about half an hour or until it is fork-tender.

While it’s cooking, get the quinoa ready and boil the eggs.

When it’s about ready, mix in a tablespoon of honey. Serve over quinoa in a bowl. Top off with garlic flakes and half an egg.